Chicken-broccoli casserole

I am thrilled that this casserole turned out tasting exactly like my mother-in-law's. It's the first casserole I've made, and I realize that sounds strange. I'm not counting lasagna dishes or a delicious ground beef-sour cream casserole I made about a year ago. (That one was super-laborious, and casseroles are supposed to be pretty easy to make, right?)

Anyway, my M-I-L told me the ingredients in this dish, and I increased the amount to fill my corningware dish -- my current favorite kitchen item, this cake disaster aside!

I used brown rice because that's what I had in the house, and fat-free milk, but of course this would taste great with white rice and any other kind of milk. I also accidentally left out salt and pepper, but it was fine, and that can be always be added afterward.

Chicken-broccoli casserole (makes 8-9 servings)

2 cups cubed chicken -- I had the perfect amount left over from last night's roast chicken!

2 cups chopped, cooked broccoli

1 cup chopped onion

1 can condensed cream of chicken soup

1 can milk

2 cups cooked rice

1/4 cup butter

1-1/2 tablespoons olive oil

1 cup grated cheddar or colby cheese

1.) Heat the olive oil and butter in a saucepan, and saute the onion for about 7 minutes on medium heat. In a bowl, whisk together soup and milk.

2.) Combine the onion with all other ingredients -- including the soup/milk mixture -- except the cheese.

3.) Pour into a baking dish and top with the grated cheese. Bake at 350 degrees for about a half-hour.

4.) Place under a high-heat broiler for about 2 minutes, or until cheese starts to brown.